Does anyone have a recipe for brining corn beef brisket?

CORN BEEF BRISKET

3 - 4 lb. brisket

2 oranges, sliced

2 onions, sliced

4 celery sticks, cut in halves

2 garlics, in quarters

2 bay leaves

2 tsp. dill seed

1 tsp. rosemary

12 whole cloves

6 whole sticks cinnamon

Arrange half seasonings on heavy aluminum foil. Place meat on top. Add remaining seasonings. Seal foil. Place in shallow pan. Bake 3 1/2 - 4 hours until tender in 325 degree oven. Do not open until done

CORNED BEEF BRISKET BOIL WITH

HORSERADISH SAUCE

4 lb. fresh beef brisket

1 1/2 tsp. salt

Boiling water

1 tsp. dried parsley

4 peppercorns

1/2 tsp. thyme

2 onions, peeled

2 scraped carrots

1 peeled parsnip

1 peeled turnip (sm.)

1 bay leaf

Horseradish Sauce (below)

SAUCE:

3 tbsp. flour

3 tbsp. butter

1 c. milk, hot

1 c. beef bouillon

1/2 tsp. salt

1/4 tsp. pepper

1/2 c. horseradish or more to your own taste

Pinch of nutmeg

Cut top layer of fat from brisket. Rub with salt and place in pot. Cover with boiling water. Bring to boil quickly and boil 10 minutes. Skim top. Add parsley, corns, thyme. Cover pot and simmer for 3 hours. For last hour cooking, add vegetables and bay leaf. Meat is tender when pierced through with fork and meat slides down off fork. Serve with parsley buttered boiled potatoes and horseradish sauce on sliced beef.

Horseradish Sauce: Melt butter, stir in flour; add hot milk and stock, stirring constantly and cook until well blended. Add salt and pepper and nutmeg. Mix well. Stir in horseradish. Dish serves 8 well, sauce can be doubled, if desired. Very good.

HOPE THIS HELPS! ;-)

I believe I am an expert on cooking Corned Beef.Try it my way, and you will love it. You CANNOT broil or BBQ a Corned Beef. Get a 8 to 10 qt pot of boiling water.Add the Corned Beef and the contents of the little Seasoning Pack.When it comes back to a boil,turn down so it is at a slow rolling boil. For a 2 1/2 - 3 lb Beef cook 2 1/2 hours. For a 3 1/2 - 4 lb Beef cook 3 hours Save a cup of the water for later. When it is finished,take out and cool 20 min or so, and slice off the fat that is usually on 1 side. Wrap the Beef in Saran Wrap and put in refrigerator 1-2 hours.This will make it very easy to slice nice and thin.Place all the sliced meat on a microwave proof plate and spoon some of the saved water on the beef.Microwave for 2-3 min. FINISHED! You can cook small red potatoes in the water with the beef and re-heat later also. I will guarantee you will love the taste of the Corned Beef. Any other Questions from anyone Email Me

Brine for Corned Beef and Pastrami

This is the perfect brine for making your own corned beef or pastrami. Saltpeter, or potassium nitrate is a food preservative. It will give the meat a pink coloring and reduce the chances of spoilage. If you are careful with your food handling and don't want the pink coloring you won't need to add the saltpeter.

INGREDIENTS:

4 quarts water

1 cup kosher salt

12 cloves garlic, crushed

3 tablespoons pickling spices

8 bay leaves

1 teaspoon saltpeter (optional)

PREPARATION:

Bring the water to a boil. Remove from heat and add the salt and saltpeter (optional). Stir until the salt is completely disolved. Allow to cool. Stir in the garlic, pickling spices and bay leaves. The brine is now ready for use.

OK brining originated as a method to preserve meats. The meat was soaked in heavy salt water for several hours.

Today the better way is marinating. If you buy corn beef brisquet it is pre-marinated. If you buy brisquet:

I marinate in a sauce I mix using my favorite spices, water, and my favorite BBQ suace. Before marinating, I salt, pepper, lemon pepper, and dash meat tenderizer on it, both sides. I refigerate for 30 minutes then add the marinate. I usually marinate for 3 to 4 hrs, then cook. You can use the marinate as a cooking sauce, or baste. ONLY for cooking. If you plan to use it as a table sauce, it must be cooked or simmered after a brief boil. It had raw meat in it, and without cooking can be harmful and full of germs.